Modified from “Turkey Chipotle Chili.”
2 large onions, chopped
8 cloves garlic, minced
fresh chilies to taste
3 T olive oil
2 T ground cumin
1 T chili power
1 lb ground turkey
2 canned whole chipotle chilies in adobo
1 27 oz can whole tomatillos, drained
2 14.5 oz cans diced tomatoes, undrained
1 7 3/4 oz can El Pato hot sauce
up to 4 cups chicken broth
1 bay leaf
1 1/2 t dried oregano, crumbled
2 t salt, or to taste
1 red bell pepper, chopped
2 4 oz cans fire roasted diced green chilies
2 cups corn
2-3 15 oz cans beans, rinsed and drained (can any mix of garbanzos, black, kidney, pinto, etc.)
1/2 cup chopped cilantro stems
Optional accompaniments: sour cream, cilantro, avocado, grated cheese, green onions, corn bread
In a large heavy pot cook onions, garlic, and some fresh chilies in the oil over moderate heat, stirring, until the onions and chilies are soft. Add cumin and chili powder and cook, stirring, until fragrant. Add turkey and cook, stirring and breaking up any lumps, until the turkey is no longer pink.
In blender or food processor blend chipotles with tomatillos and remaining fresh chilies. Add the blended mixture, tomatoes, El Pato, chicken broth, bay leaf, and oregano to turkey. Bring to boil and simmer for one hour or more, adding additional water if necessary to keep the turkey covered and moist.
Stir in bell pepper, canned green chilies, corn, beans, and cilantro stems and simmer until heated through.
Discard bay leaf and season with salt to taste. Serve with accompaniments, or not, I don’t give a fuck.
Can be kept and frozen – duh, use some fucking common sense.
Or, pay me to make some for you.
Note: This can EASILY be made vegan by leaving out the turkey and substituting vegetable broth for chicken broth. And use vegan sour cream and cheese to accompany.